Caramelized Apple Crepes

Apples 4

For weeks, maybe over a month, our baby girl has been taking epic 2-hour naps bright and early in the morning, a little over an hour after she gets up.  During the week it allows me to get some work done.  On the weekend, it allows my husband and I to lazily read the Sunday paper or make an extravagant breakfast.  This past weekend we did the latter.  We used some of our self-picked apples to make Caramelized Apple Crepes.  You can use a mix for the crepe part, or, like us, if you discover you haven’t made crepes in a while and your mix expired 2 years ago, you can make them from scratch.  Either way – SO GOOD!

Caramelized Apple Crepes
from Martha Stewart Living, October 1996

1/2 C all-purpose flour
Pinch of salt
2 large eggs
1 large egg yolk
1 1/4 C milk
1 1/2 Tsp pure vanilla extract
6 Tbs unsalted butter
6 crisp apples, such as Mutsu, peeled, quartered, and cut into 1-inch chunks
1 Tbs grated lemon zest (1 lemon)
2 Tbs lemon juice (1 lemon)
1/2 Tsp cinnamon
1/2 Tsp ground ginger
6 Tbs sugar
3 Tbs Calvados or brandy
1 C creme fraiche (we didn’t use creme fraiche)
3 Tbs confectioners’ sugar, plus more for dusting

In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
 Apples 2
Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes.
Apples 3
Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another. Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.
Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.
Apples 1
Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners’ sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners’ sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.

Enjoy!

Fall Home Decor

Fall is a great season for fashion, food, and decorating your house, right?  I thought I’d give you a little tour, of our Fall home decor (ooh, I rhyme!)

Outside:
Front Door
Our front door with traditional pumpkins and mums.  The mums are planted in our DIY neon planters! *Please excuse the horrible cement stairs and iron railings, blech.
 

Door Wreath

Close-up of our front door with orange-y wreath, I’ve had this for years and still love it.
Inside:
Mantel
Living room mantel with mini pumpkins and gourds.

 

Pumpkin cat mask
And did you notice one of our pumpkins is already wearing a Halloween mask?

Burrito Night

burrito2

On Sunday night we decided to have burrito night!  We found a pork shoulder in our freezer, I know that sounds odd, but we hadn’t cleaned out the freezer in a while.  We didn’t feel like making pulled pork, so we decided it would be fun/delicious to make our own burritos – mimicking Chipotle’s burritos.  They came out GREAT!  We used the pork carnitas recipe below with cilantro lime rice, black beans, salsa, and homemade guacamole.  YUM.

Pork Carnitas
from http://www.allrecipes.com

1/4 C vegetable oil
4 lbs pork shoulder, cut into several large pieces
3 Tbs kosher salt
1 onion, chopped
1 clove garlic, crushed
3 Tbs lime juice
1 Tbs chili powder
1/2 Tsp dried oregano
1/2 Tsp ground cumin
4 (14.5 ounce) cans chicken broth
Preheat oven to 400 degrees.  Heat oil in a large Dutch oven over high heat.  Season the pork shoulder with salt, then arrange the pork in the Dutch oven.  Cook until browned on all sides, about 10 minutes.  Add the onion, garlic, lime juice, chili powder, oregano, and cumin.  Pour in the chicken broth, and bring to a boil.  Reduce hear to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid.  Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
Bake the pork in the preheated oven until browned, about 30 minutes.  Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
The cilantro lime rice was as easy as that to make: make your rice according to package instructions (we used brown rice and boiled for 30 minutes).  Once done (and drained if that’s how you’re making it), add a little olive oil, the juice of 1/2 a lime and fresh cilantro leaves to taste.
Burrito1
We served them make-your-own-style.
Enjoy!

Monday Outfit

Have I ever told you about my cowboy boots?  My parents got them for me for Christmas years ago and I LOVE them.  They are a great teal green/blue, similar to the ones below, and look really great with my dark True Religion jeans.  I decided to pull them out today to wear around town.  Have a great week!

Monday Outfit

James Perse panel shirt
shopzoeonline.com

Cowgirl boots
sierratradingpost.com

Couple Things…

We have a fun, Fall weekend planned…  First, an annual Fall party at one of my friend from high school’s home, can’t wait to see everyone’s babies!  Then we’re hitting up the Head of the Charles Regatta, one of our favorite Fall activities around here.  Have a great weekend!

Here are a few things from around the web this week…

Did you see the Tory Burch interview on Rock Center last night?

Get ready for ski season, Ski Magazine just released their Top 30 North American Resorts…I’ve been to 9 of the 30 – I have a lot of skiing to do!

I wish I was in Paris for this new Laduree store opening…

This guy certainly doesn’t like Pumpkin flavored things as much as I do!

Sweet Potato Chips

sweet potato chips

We got this monster-sized sweet potato from our CSA last week, it was literally bigger than our baby’s leg.  We couldn’t decide what to do with it, so we got out the mandoline and made some baked sweet potato chips!

giant sweet potato

HUGE, right?

It was so easy to make these chips and they came out so yummy.  We cut them into super thin pieces on the mandoline, then baked in a single layer on a cookie sheet at 400 degrees for maybe 10 to 15 minutes.  Then, while they were still hot, we sprinkled them with sugar…what a treat!